Easy 3-Ingredient Crème Brûlée (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Pour the sweetened condensed milk into a large mixing bowl. Add the vanilla extract and stir until completely combined, about 30 seconds.
2. 2Whip the heavy cream in a separate chilled bowl using an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes. Watch carefully to avoid overbeating.
3. 3Fold the whipped cream gently into the condensed milk mixture using a rubber spatula, working in three additions. Use a circular motion from the bottom up to maintain the airiness, until no white streaks remain and the mixture is silky smooth.
4. 4Divide the custard mixture evenly among 4-6 individual ramekins (6 oz each work perfectly). Tap each ramekin gently on the counter to release any air bubbles.
5. 5Cover each ramekin tightly with plastic wrap, ensuring the wrap touches the surface to prevent skin formation. Refrigerate for at least 4 hours or up to 24 hours for best texture and flavor development.
6. 6Remove from refrigerator 10 minutes before serving. Sprinkle 1-2 tablespoons of granulated sugar evenly over the top of each custard, tilting to coat the entire surface.
7. 7Hold a kitchen torch at a 45-degree angle about 4-5 inches from the sugar. Move the flame in continuous circular motions until the sugar melts and caramelizes to a deep amber color, about 1-2 minutes per ramekin. Let the sugar harden for 2-3 minutes before serving.